With guests returning from their summer holidays and looking to reunite and gather once again with friends and family, We have announced a surprise end-of-summer mini edition of Black Series, the celebration of dining out, offering signature menus at exceptional value across all its restaurants. From 26 August to 1 September, guests have seven days to experience the very best of Black Sheep hospitality, featuring timeless classics and all-new dishes available at Hong Kong’s favourite restaurants for both lunch and dinner.
Beloved MICHELIN star favourites New Punjab Club, and BELON each offer unforgettable experiences. Guests at New Punjab Club can dine on Chef Palash Mitra’s new Malai Tikka, a yoghurt-marinated local three yellow chicken and signature Machli Amritsari, a line-caught cobia, both grilled at the tandoor in the regal surroundings of our boisterous tandoor grillhouse, while BELON presents an elegant offering including Bonito with Fruit Tomato and Shiso and the exclusive Quail Dodine with Calvados and Foie Gras.
Magistracy Dining Room, led by Executive Chef Alyn Williams, serves timeless British excellence starting with the Black Series-exclusive Crab Crumpets, traditional English crumpets toasted with crab mayonnaise. The reimagined historic space continues to charm with its classic Heritage Tomato Tart, topped with Arbequina olive oil, creme fraiche and fragrant herbs as well as the Slow-Steamed Atlantic Cod, served with crispy caviar and chive beurre blanc — a harmonious dish highlighting the delicate flavours of the ocean. One may also opt for the show-stopping Slow-Cooked Roast Beef, carved tableside and served with horseradish cream and beef jus, before finishing in true British fashion with the classic Dark Chocolate Pudding.
In SoHo, the new innovative menu from Fukuro by Chef Max Levy and Chef Kazunari Araki offers a different kind of izakaya experience, featuring Market Fish Tataki, the day’s catch served with daikon, wakame and a sprinkle of shichimi. The Chicken Tatsuta Sando offers a burst of flavourful textures with crisp, golden-coated chicken thigh nestled alongside crunchy cabbage, while the Negitoro Donburi showcases the harmonious balance of seasoned sushi rice with bold negitoro – minced fatty tuna.
In Wan Chai, under the new direction of Chef Teya Mikhael, Artemis & Apollo showcases flavours from the Mediterranean starting with a spread of light yet robust “mezzedes” served with warm pita before diving into spit-roasted mains. From Melitzanosalata, rustic chargrilled eggplant topped with feta PDO (Protected Designation of Origin), bell peppers and oregano to Pork Souvlaki, chargrilled pork belly and neck skewer served with sweet onion and tzatziki, Chef Teya spotlights the warm hospitality that defines Greek culture through a dining experience centred around joy and celebration.
Soulful Tuscan trattoria Associazione Chianti on Ship Street continues to charm guests with its in-house dry-age steak, Controfileto, the 450g thick-cut sirloin paired with Spinaci and Patata, braised spinach with olive oil, garlic and lemon, and roasted potato with whipped lardo and rosemary, respectively. End the delightful meal as they would in any Italian trattoria with the fan-favourite Tiramisu, whilst enjoying wines from Chianti in the heart of Wan Chai.
Walk-in hotspots FALCONE and Chôm Chôm are available for booking exclusively for this series as well. At FALCONE, guests can indulge in the rich flavours of Napoli with the Spaghetti alla Maradona, featuring garlic, chilli, anchovy and parsley, alongside an array of neo-Neapolitan pizzas and pasta. Head to Chôm Chôm for the all-new VFC Wings, fish sauce caramel chicken wings with crispy garlic and lime, offering a taste of Vietnamese flavour on SoHo’s favourite stoop.
Wherever guests choose to spend their end of summer back in Hong Kong, we have made the decision simple and easy — all that is left is to book.
Black Series starts on Monday 26 August, booking can be made by visiting https://blackseries.com.hk/. Reservations for Black Series are first-come, first-served, non-refundable and all bookings are final. Full menus can be viewed via the website.
